Apple Graham Cake


by: Berry Happy Bodies

Moist apple cake using crushed graham crackers.


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serves: 16

3/4 cups whole wheat flour

3/4 cups crushed graham cinnamon crackers *

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup ( 1 stick) unsalted butter, softened

1 cup firmly packed light brown sugar

1 teaspoon vanilla extract

2 large eggs

1/3 cup plain non fat yogurt

1/3 cup applesauce

2 apples (large) chopped

1 tablespoon honey

Glaze ** see notes

1/2 cup powdered sugar

1/4-1/2 cup almond milk

Nutrition Facts
Apple Graham Cake

Servings Per Recipe: 16

Amount per Serving

Calories: 188

  • Total Fat: 7 g
  •     Saturated Fat: 3.9 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 38.6 mg
  • Sodium: 95.1 mg
  • Total Carbs: 30.5 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 23.2 g
  • Protein: 2.4 g

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1.  Preheat oven to 350F. Spray 9 inch square baking pan with baking spray.

2.  In a medium bowl, whisk together the four, baking powder, cinnamon, cloves, ginger, baking soda and salt. Set aside.

3.  In a large mixing bowl, cream the butter until light, about 1 minute.

4.  Add the brown sugar and beat on medium-high speed until light and well blended, about 2 minutes.

5.  Add vanilla extract.

6.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.

7.  Mix together yogurt and applesauce.

8.  With mixer on low speed, add the flour mixture in 3 additions, alternating with yogurt/applesauce in 2 additions. Beat until just blended.

9.  In separate bowl mix apples with honey.

10.  Stir in apple/honey mixture into cake mixture.

11.  Scrape batter into pan.

12.  Bake for 25-30 minutes, until tester comes out clean.

13.  While cake is baking stir powdered sugar and almond milk together for your glaze.

14.  Cool cake completely, and then glaze.

Cooks' note:
* You should crush the graham crackers so it resembles flour. I placed them in a Ziplock bag and used a cup. Great way to blow off a little steam.
** Depending on how thick you want the glaze increase the powder and decrease the almond milk. My glaze was pretty thin. The cake absorbed it all, giving it a little shine and the bread pudding like consistency.

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